MAP alumni round table & international dinner 2019
On the 29th of April 2019 the traditional international dinner of the elite master’s programme Advanced Materials and Processes took place. All MAP students and lecturers were invited to celebrate this very special event. Also, students interested in choosing MAP as future master’s programme were welcomed. What is more, the first alumni round table took place this evening.
The event started with an inspiring discussion with MAP alumnus (2013) Dr. Wolfram Nöhring on career perspectives in academia. The MAP student representatives Benedikt Hanschmann (MAP 2018) and Julia Seifert (MAP 2017) enquired Dr. Nöhring about his choice of career path and experiences gathered in universities at which Dr. Nöhring has studied and worked. Not only the MAP representatives, but also everybody in the audience was invited to ask questions.
Afterwards, the dinner started. All participants (mostly 2nd semester MAP students) who had prepared traditional food from their countries and regions, had the chance to present their dishes.
Among the long list of delicious, flavorous dishes and desserts, guest had the opportunity to taste:
- Tandoori Lemon Chicken from India
- Skewers with tomatoes, mozzarella, olives and basil from Italy
- Mercimek Köftesi – meatballs with red lentil and fine bulgur from Turkey
- Kimchi dumplings and pineapple soft cakes from Taiwan
- Fried dumplings with chives from China
- Chocolate chips cookies and bananas baked with Oreo cakes from USA
- Placinta – white cheese pie from Moldovia
- Khameer – sweet fried bread from Yemen
- Gambir – flour dough filled with butter and sugar from Mongolia
- Chapli kebab and Shami kebab made of ground beef from Pakistan
- Leberkas, Obatzder, Lard, Brezels and nut cake from Germany
- Halwa – gram lentils dessert from Bangladesh
- Skewers with cheese, tomatoes, marinated mushrooms, kabanos and olives from Poland
- Fried Plantain – fried bananas from Nigeria
The event was not only the great chance to celebrate the diversity of traditional cuisines from the whole world, but also served for a deeper understanding of the variety of cultures and traditions represented in the MAP programme.
By Julia Kalarus and Mikolaj Piotrowski